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170 积分 2025-01-23 加入
Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese
1个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
1个月前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
1个月前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
1个月前
已完结
Analysis of Protein Oxidation in Food and Feed Products
1个月前
已完结
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
1个月前
已完结
Studies on bullfrog skin collagen
1个月前
已完结
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
1个月前
已完结
Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation
1个月前
已完结
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
3个月前
已完结
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